Vegan Foie Gras (Mushroom & Lentil Pâté) with "Omakase-style" Garlic Bread

This recipe is vegan if you use plant-based butter and cook the lentils in vegetable stock.

Ingredients

Pâté

1/2 cup French green lentils (du Puy), cooked and drained

1/2 cup lentil cooking liquid, reserved (optional)

2 tbsp butter

2 cloves garlic, finely chopped

1 shallot, finely chopped

8 oz white button mushrooms, chopped

2 tsp fresh rosemary, chopped

2 tsp fresh thyme leaves

1/2 cup roasted cashews

2 tbsp nutritional yeast

2 tbsp lemon juice

1 tbsp tamari

1 tsp pure maple syrup

1 tsp tomato paste

1/3 cup fresh parsley, finely chopped

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp fine sea salt

Pinch of freshly ground black pepper

Garlic Bread

1 baguette, cut into 1-inch-thick slices

4 cloves garlic, grated

2–3 tbsp unsalted butter

Preparation

1. Heat the butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, until completely softened, about 7 minutes. Increase the heat to medium-high, add the mushrooms in a single layer, and cook without stirring for 2 minutes to develop a sear. Stir and continue cooking until the mushrooms are deeply browned and all liquid has evaporated, about 8 minutes more. Add the rosemary and thyme and cook, stirring, until fragrant, 3–4 minutes. Remove from heat and let cool slightly before processing.

2. Scrape the mushroom mixture into a food processor. Add the lentils, cashews, nutritional yeast, lemon juice, tamari, maple syrup, tomato paste, parsley, cinnamon, cloves, salt, and pepper. Process until smooth and uniform, scraping down the sides as needed. If the mixture is too thick, add the reserved lentil cooking liquid 1 tablespoon at a time until the texture is silky and spreadable. Taste and adjust seasoning.

3. Preheat the oven to 425°F and line a baking sheet with parchment. Combine the butter and grated garlic in a small bowl and stir to blend. Brush both sides of each bread slice generously with the garlic butter. Arrange on the prepared baking sheet and toast until deeply golden and crisp, 3–5 minutes — watch closely, as baguette slices can burn quickly at this temperature. Spoon or spread the pâté generously onto each slice and serve immediately.